Soft German Pretzels

The pretzels came out much too puffy (like a dinner roll) and not nearly dense enough. I have yet to perfect these. I welcome any tips you may have. Makes 6 large pretzels.


Ingredients
3 cups bread flour
1 tsp instant yeast
1 tbsp brown sugar
1 tsp salt
1 cup warm milk (microwaved for 1 minute on high)
1 egg, lightly beaten

Directions
Combine all ingredients (except the egg) in a bowl and mix together until a ball forms. (I used my stand mixer.) Then mix for 5 minutes in a stand mixer or knead with hands for about 10 minutes, or until a smooth ball is formed.

Place dough ball into a lightly greased bowl and set in a warm place (oven top). Cover with a damp towel to sit for 10 minutes.

Preheat oven to 425 F.

Bring a pot of water to boil.

Divide dough into 6 equal sections. Roll each ball into a short log, cover with wet towel and let sit for another 5 minutes.

Roll dough logs into about 15-inch long, thin logs. They should be about the width of the a finger. Then fold into a pretzel (folding one end into the middle of the log of dough and the other end over the first loop - see picture.) Press the ends firmly, but not too hard as you don't want to flatten the dough.

Using two spatulas, dunk each of the pretzels into the water for 5 seconds, then place onto a parchment-covered baking sheet. Brush with egg and sprinkle with salt (coarse salt is best here) or other toppings.

Bake pretzels for 15 to 20 minutes, or until golden brown. Serve warm with sweet mustard.



*Recipe credit http://www.thefreshloaf.com/recipes/pretzels